Heavenly Coconut Cupcakes

Really, I do! I love hearing what other people want healthified, combined, or just plain invented! Not that I don’t have a million and one recipes bouncing around in my head, because trust me, I do. But, as most of you probably know, I tend to fall in love with a specific ingredient or flavor every once in a while (or, more accurately, all the time!), and create about 1000 recipes based off of that single flavor.

For instance, have you noticed I have at least five recipes involving pumpkin? In fact, I continue to create said recipes even though it’s mid May. For most, pumpkin’s purely an autumn flavor. But not for Havens! This girl’ll eat pumpkin any day of the year!

I love hearing what you all want to try next, because while I try to make my recipes as versatile as possible… I tend to make things fit my palette, which (like I said) can be a little… (obsessive?) repetitive. (Hence the 11 recipes including this healthy, wonderful, and guilt-less fluffy frosting… with just small variations.)

To put it bluntly: talk to me! Let me know what you want to eat! Any recipes you want to healthify? Create? Experiment with? Give me a shoutout! Either in the comments below, Instagram, or even Pinterest! And if you do try the recipe out, let me know what you think! I love feedback just as much as I do skinny, sweet treat suggestions!

With that, stay tuned for a cupcake recipe that’s so out-of-this-world it’s practically…

Heavenly.

Heavenly Coconut Cupcakes

Healthy Coconut Cupcakes

1 c spelt flour

3/4 c old fashioned oats

1/2 tsp baking powder

1/4 tsp baking soda

1 c stevia

1 c coconut milk

2 tbs softened coconut oil

2 tbs applesauce

2 tbs full fat coconut milk (see icing recipe below)

2 large eggs at room temp

1 tsp vanilla extract

1/2 tsp almond extract (optional)

1/2 c reduced fat unsweetened coconut flakes

Fluffy Frosting

1 can full fat coconut milk

stevia to taste

1/4 c reduced fat unsweetened coconut flakes

Preheat oven to 325°F. Process oats in a food processor or blender for about 30 seconds, until it’s reached the consistency of flour. In a large bowl, combine stevia, applesauce, vanilla extract, almond extract, full fat coconut milk, and softened coconut oil. Sift the spelt flour, oat flour, baking powder, and baking soda into a smaller bowl. Alternately add the milk, egg, and flour mixtures, beginning and ending with the flour. Fold in coconut flakes. Line a cupcake tin with cupcake liners, grease, and full 2/3 way full. Bake for 35-38 minutes, or until an inserted toothpick comes out clean.

For the icing, this recipe’s very similar to that of the icing in my Strawberry Shortcake Gluten Free Cupcakes recipe. Place a can of full fat coconut milk in the refrigerator overnight. The next day, remove the lid and scrape out the fluffy white coconut milk at the top of the can. After all of it’s been removed, the can should still be half-full of a coconut-water like substance. Use two tbs of the fluffy coconut milk for the cupcake recipe. Whip the remaining coconut milk in a stand mixer, adding stevia to taste, until it’s reached a lighter consistency. Scrape into a piping bag fitted with your tip of choice (I used a Wilton 1M). Pop in the freezer for 15 minutes, or until it’s firmed up again. Once your cupcakes have cooled, frost, and sprinkle with unsweetened coconut flakes. Enjoy!

Nutrition Information (from myfitnesspal.com)

Calories: 161

Fat: 10g

Carbs: 15g

Protein: 4g

(Yields a dozen cupcakes)

Nutritional information calculated for cupcakes including icing. Each cupcake (w/o icing) is only 110 calories, 5 grams of fat, 14 carbs, & 3 grams of protein. The recipe only uses half of the icing, so the nutritional information’s calculated accordingly. This is about 1 1/2- 2 tbs icing per cupcake.